- 1.5 oz Cardenal Mendoza Solera Reserva
- 0.25 oz Angelus liqueur
- 0.75 oz Oloroso Sherry
- 1.0 oz coffee-banana syrup
- 9 drops Bittermens Xocolatl Mole bitters
Build liquid ingredients into a mixing glass and stir. Strain into a coupe and garnish with a cozy blanket of coconut-saigon whipped cream. Microplane a fluffy pillow of praline pecan atop. To make coffee-banana syrup: Combine equal parts by weight cold-brew coffee and raw Demerara sugar in a saucepan over low-medium heat. Stir until well-combined. Then into a zip-locked bag, add 2 parts by weight banana purée to every 1 part coffee-demerara syrup, and sous vide mixture at 80° centigrade for 10 minutes. Fine strain through a nut milk bag or 100-micron superbag.
To make coconut-saigon whipped cream: Combine 1.5 oz coconut milk, 1.5 oz Coco Lopez, and 0.5 oz saigon syrup into a shaker tin. (If your bar does not already have saigon syrup, combine 1 cup purified water with 1 cup table sugar and 2 tsp ground Saigon cinnamon in a saucepan over low-medium heat, stir until well-combined, then fine strain.) Remove the coil from a Hawthorne strainer and drop it into the tin. Shake vigorously until your whipped cream yields soft-to-medium peaks, then carefully float cream atop cocktail.
Coconut-saigon whipped cream + microplaned praline pecan.
Cocktail by J.A. Harrison from Cloud Monger
Photo by The Blond Panda